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Beans
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Identity Card
Name: Beans
Product category: Legume
Area of production: Throughout Italy |
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A "HUMBLE" PRODUCT WITH A REGAL PAST |
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Large or small, light or dark, beans have long been one of man's favorite foods. This subject deserves closer scrutiny, because we often forget that there are dozens of varieties of beans, each one with different characteristics. Although it may be hard to believe, back in the sixteenth century they were considered royal fare and were often included in the elaborate gift exchanges nobles of the period indulged in to commemorate special occasions. Over the course of the centuries the once aristocratic bean has endured a merciless process of democratization, to the point of becoming a staple component of the humblest cuisines.
From an agronomic point of view, growing beans actually improves the quality of the soil, enriching it with nitrogen. They are generally harvested between June and October, depending on the variety, and can be eaten fresh or dried and kept for very long periods of time.
They are generally defined in terms of color and size, although there is really no foolproof classification system. The same bean often changes its name, depending on the region and dialect. The "toscanelli", or little white beans, are held in particularly high regard. The "Cannellini" beans, characterized by their almost cylindrical shape, are another member of the white-bean family. The fat "borlotti" beans are a reddish brown and distinguished by a stronger flavor than their white cousins. Among the many varieties, we would like to make special mention of the "roviotti", "vigevano" and "scozzesi" beans. And no survey would be complete without including the lovely "Lamon" beans, the celebrated product of the Belluno countryside, and the "Sarconi" beans that come from the Basilicata region.
The former variety, cultivated on the high tablelands of Lamon, is especially esteemed by gourmets due to its thin skin and unusually tender body. You'll find four varieties of this bean on the market, but the best one is the "spagnolet". When it comes to the bean from the Basilicata, which, by the way, has just been granted IPG (Protected Geographical Indication) appellation status, you should bear in mind that the "Sarconi" appellation includes several local "eco-types", ranging from the cannellino to the borlotto. All of them are cultivated on terrain lying at least 600 meters above sea level, land with natural soil characteristics that render these beans especially tasty, although in a subtle, delicate way.
Regardless of the particular variety, whenever you use dry beans you have to be sure and soak them in water over night before cooking them. In order to make even the toughest skins tender, we recommend adding a dash of bicarbonate of soda to the water.
There is no lack of bean dishes in the Italian culinary tradition and, in addition to the classic pasta e fagioli, we recommend using beans, boiled and sautéed, with bacon, garlic and hot pepper to create a great topping for Tagliatelle, Sedani Rigati or Mezze Penne Tricolore. Always remembering to add a healthy dusting of grated cacioricotta.
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